Go Back Email Link
–+ servings
healthy vegan jalapeno poppers
Print Recipe
5 from 12 votes

Vegan Jalapeno Poppers

Vegan jalapeno poppers are filled with creamy, spicy vegan cheese and topped with a light breading. Baked or air-fried, these bite-sized treats are the perfect appetizer for game-day!
Prep Time20 minutes
Cook Time8 minutes
Total Time28 minutes
Course: Small Bites
Cuisine: American
Diet: Diabetic, Gluten Free, Vegan, Vegetarian
Servings: 8 servings
Calories: 169kcal
Author: Kathy Carmichael

Ingredients

  • 8 jalapeno peppers Deveined and seeds removed; cut in halves, making 16 pieces (choose jalapeños approximately the same size.

Vegan Jalapeno Popper Cheese

  • 1 /2 cup cashews Soaked in water overnight or substitute white beans, silken tofu, or sunflower seeds
  • 3 Tablespoons nutritional yeast
  • 2 teaspoons white or yellow miso paste
  • 1 clove garlic
  • 1 teaspoon lemon juice
  • 1 ½ teaspoon kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 adobo chili pepper

Agar-Agar Mixture for Cheese Thickening

  • 1 Tablespoon agar-agar powder
  • 3 Tablespoons water

Popper Breading

  • ¼ cup oil-free bread crumbs
  • 3 Tablespoons nutritional yeast

Dip

Instructions

Vegan Jalapeno Popper Cheese

  • Combine cashews (drained), nutritional yeast, miso paste, salt, garlic powder, onion powder, and lemon juice in a food processor. Mix until smooth.
  • Combine the agar-agar with 3 tablespoons of water in a separate small glass measuring cup. Microwave for 30 seconds, and then stir until dissolved.
  • Pour the agar- agar into the food processor, mixing until combined.
  • Now, add the adobo chili pepper.
  • Transfer the mixture into a cheesecloth-lined or plastic wrap-lined small bowl.
  • Cover and chill for 1-2 hours or until firm.

Preparing the Jalapenos

  • Wearing gloves, cut the ends off each jalapeno, and cut each in half lengthwise.
  • Remove the veins and seeds from each jalapeno using a knife or gloved hands.
  • Place each jalapeno piece opening side up on a baking sheet or dish with edges.

Filling the Poppers

  • Using a spoon, fill each jalapeno half and press with a spoon using your hands.
  • Combine the bread crumbs and nutritional yeast.
  • Then, add a sprinkle of the breadcrumb/nutritional yeast mixture.

Baking Vegan Jalapeno Poppers

  • Preheat the oven to 400 degrees.
  • Using a silicone baking mat or parchment paper, line a baking sheet. 
  • Bake the jalapeno poppers for 16 minutes.
  • Transfer to a serving platter and serve with your favorite vegan dipping sauce. 

Air-fried Vegan Jalapeno Poppers

  • Cooking in batches, place individual filled poppers in the base of the air-fryer. 
  • Cook at 325 degrees for 8 minutes.
  • Repeat to cook all the poppers in a second batch.
  • Choose your favorite dipping sauce and serve popper on a platter or plate. 

Notes

    • Always use gloves while cooking with jalapenos.
    • Remember, the second batch cooks more quickly when air-frying because the air-fryer is preheated.
    • Try to select jalapeno peppers of similar size so they cook evenly
    • Prepare the poppers up to two days before cooking
    • When freezing poppers, cook them first.
    • If you don't like jalapenos or spice, use baby bell peppers instead of jalapenos and skip the adobo chili peppers in the cheese mix.
    • I prefer to flash-freeze the jalapeno poppers individually on a baking sheet. Then, transfer them to a freezer-friendly container or bag. Next, reheat individual poppers or several poppers at one time. 
    • Fresh jalapeños last 1-2 weeks refrigerated.

Nutrition

Calories: 169kcal | Carbohydrates: 13g | Protein: 7g | Fat: 2g | Polyunsaturated Fat: 2g | Cholesterol: 2mg | Sodium: 612mg | Potassium: 284mg | Fiber: 3g | Sugar: 2g | Vitamin A: 249IU | Vitamin C: 17mg | Calcium: 23mg | Iron: 2mg